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where are people buying their caputo blue pizza flour / fior di latte from?
Local italian wholesaler.
and whats the difference between the blue 00 classica and pizzeria version?
Red Caputo has more protein and makes a slightly stronger dough, it rises slightly differently, and IIRC "lasts longer" in that in will hold its proof better, where blue is a bit more delicate. Red is less suitable for making a Neapolitan style pizza, but may actually make things a bit easier in practise.
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https://www.adimaria.co.uk/ (mail order nationally, though Londoners may have more local options).
Blue Caputo is IIRC slightly lower protein than the red.
Nef
Thrustvector
@r_mash
where are people buying their caputo blue pizza flour / fior di latte from?
and whats the difference between the blue 00 classica and pizzeria version?